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New Year Slow Cooker Corned Beef and Cabbage Recipe Easy

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This New Year’s slow cooker corned beef and cabbage is a hands-off, foolproof meal that delivers fork-tender brisket and perfectly cooked vegetables. It’s the ultimate comfort food for a cozy holiday celebration.

Ingredients

Scale
  • 3–4 pounds corned beef brisket (flat-cut preferred)
  • 1 spice packet (from corned beef or 1 tablespoon pickling spice)
  • 12 ounces beer (light lager or stout)
  • 2 cups low-sodium beef broth
  • 2 large yellow onions, quartered
  • 4 garlic cloves, smashed
  • 1.5 pounds baby potatoes (Yukon Gold or red)
  • 4 large carrots, peeled and cut into 2-inch pieces
  • 1 medium head green cabbage, cut into 8 wedges (core intact)
  • Whole grain mustard (for serving, optional)

Instructions

  1. Rinse the corned beef brisket under cold water and pat dry with paper towels.
  2. Place the quartered onions and smashed garlic cloves in the bottom of a 6-quart or larger slow cooker.
  3. Pour in the beer and beef broth. The liquid should come about halfway up the sides of the brisket; add more broth or water if needed.
  4. Sprinkle the spice packet contents over the brisket and rub in. Place the brisket fat-side up on top of the onions.
  5. Cover and cook on LOW for 8-10 hours (or on HIGH for 4-5 hours). Do not disturb for the first 6 hours.
  6. After 6 hours on LOW, add the baby potatoes and carrot pieces to the liquid around the brisket. Submerge them as much as possible. Cover and cook for another 2 hours.
  7. After 8 hours total, gently nestle the cabbage wedges into the liquid around the meat. Cover and cook for 30-45 minutes, until the cabbage is tender but not falling apart.
  8. Using tongs, carefully transfer the brisket to a cutting board. Tent loosely with foil and let rest for 10-15 minutes.
  9. Slice the brisket against the grain into 1/4-inch thick slices. Serve with the potatoes, carrots, and cabbage. Spoon a little cooking liquid over everything. Serve with whole grain mustard if desired.

Notes

For best results, cook on LOW for the full time. Add cabbage at the end to prevent it from becoming mushy. Let the brisket rest before slicing against the grain. If the cooking liquid is too salty, add a splash of water or unsalted broth. Leftovers keep for 3-4 days in the refrigerator; reheat gently on the stovetop.

Nutrition

Keywords: slow cooker corned beef and cabbage, New Year's corned beef, easy corned beef recipe, corned beef brisket, slow cooker recipe, St. Patrick's Day, comfort food

Find it online: https://cooksyla.com/new-year-slow-cooker-corned-beef-and-cabbage-recipe-easy/